In this guide, we'll walk you through the steps of preparing a tantalizing dish of grilled lobster with a flavorful Vietnamese dipping sauce. This delicacy combines tender, succulent lobster meat with a fragrant and savory sauce, creating a culinary experience that is simply irresistible. Whether you are hosting a special gathering or treating yourself to a luxurious meal, this recipe is sure to impress with its harmonious blend of flavors and textures.
Here are our top 10 tried and tested recipes!
GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
- Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
- Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.
DIPPING SAUCE FOR SEAFOOD & STEAMED CHICKEN
This dipping sauce for seafood and steamed chicken is extremely easy to make and only requires six ingredients. You can make smaller batches at a time, or you can make a lot and save for later.
Provided by THE VIET DISH
Categories sauces
Time 5m
Yield 1-2
Number Of Ingredients 7
Steps:
- COOKING-
- Add sugar, salt, green chili, and garlic to a mortar and pestle. Bash until the ingredients become paste-like.
- Put the paste-like ingredients into a bowl; add fish sauce and lime juice. Stir to mix well and the sauce is done!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
LOBSTER DIPPING SAUCE
Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.
Provided by johnd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g
GRILLED LOBSTERS WITH SOUTHEAST ASIAN DIPPING SAUCE
Categories Quick & Easy Lobster Summer Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
- Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
- Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.
- When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)
- Prepare grill.
- Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
- Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.
GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE
Categories Dairy Herb Shellfish Backyard BBQ Dinner Mayonnaise Seafood Lobster Fall Summer Grill/Barbecue Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
- Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
- Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
- *Available at Asian markets and in many supermarkets.
GRILLED LOBSTER
If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 3
Steps:
- Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
- Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells.
- Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted butter, if desired.
VIETNAMESE DIPPING SAUCE (NUOC CHAM)
This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!
Provided by NcMysteryShopper
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 9
Steps:
- Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
- In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.
Nutrition Facts : Calories 164.1, Fat 0.1, Sodium 5673.2, Carbohydrate 37.7, Fiber 1.2, Sugar 30, Protein 4.7
GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
- Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 114 grams, SaturatedFat 1 gram, Sodium 4581 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED LOBSTER
Make and share this Grilled Lobster recipe from Food.com.
Provided by Millereg
Categories Lobster
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot boil about 2 gallons of water.
- Add one live lobster and cover.
- Cook for 3 minutes.
- Remove lobster with tongs and return water to boiling.
- Add 2nd lobster.
- Cook three minutes and remove with tongs.
- Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
- Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
- Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
- Serve with melted butter in dunking bowls and lemon wedges.
Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4
GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE
This is my favorite recipe of all time. Incredible!
Provided by Psalm Caird Wyckoff
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
- Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
- Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g
Tips:
- Choose the freshest lobster possible. Live lobster is ideal, but if you can't find live lobster, frozen lobster is a good option. Just be sure to thaw it properly before cooking.
- Cook the lobster until it is just cooked through. Overcooked lobster is tough and chewy, so it's important to cook it carefully. The best way to tell if the lobster is cooked is to insert a meat thermometer into the thickest part of the tail. The lobster is cooked when the internal temperature reaches 145 degrees Fahrenheit.
- Make sure the dipping sauce is flavorful and well-balanced. The dipping sauce is an important part of this dish, so it's important to make sure it's flavorful and well-balanced. Use a combination of salty, sour, sweet, and spicy ingredients to create a sauce that is both delicious and complex.
- Serve the lobster with plenty of fresh vegetables. Fresh vegetables are a great way to complement the lobster and the dipping sauce. Try serving the lobster with grilled asparagus, broccoli, or carrots.
Conclusion:
Grilled Lobster with Vietnamese Dipping Sauce is a delicious and impressive dish that is perfect for a special occasion. With its tender lobster, flavorful dipping sauce, and fresh vegetables, this dish is sure to please everyone at your table. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed!
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